食源性疾病第 35 / 320 题
A guest at a hospital cafeteria is immunocompromised. Which menu item should a manager avoid serving this high-risk guest?
a.A well-cooked chicken breast at 165°F
b.Pasteurized orange juice
c.Hot vegetable soup held at 140°F
d.Raw oysters on the half shell
解析
Highly susceptible guests such as immunocompromised patients should not be served raw or undercooked animal foods like raw oysters, because their weakened immune systems cannot fight pathogens such as Vibrio or Norovirus. Fully cooked chicken, pasteurized juice, and properly hot-held soup are safe choices.
免费刷完整 320 道题库 — 无需注册。
同考点相关题目
- A cook prepares a large beef roast. What is the acceptable minimum internal temperature and hold time for a whole-muscle roast cooked in an oven (using an approved time-temperature combination)?
- An intoxication (like Staphylococcus aureus food poisoning) differs from an infection because:
- Staphylococcus aureus is commonly carried by humans and transferred to food through:
- A brunch cook prepares scrambled eggs that will be hot-held on a buffet, rather than cooked to order. What minimum internal temperature applies to eggs that will be hot-held?
- A restaurant cooks food in a microwave oven. When cooking raw animal foods in a microwave, the food must be heated to a minimum internal temperature of:
- A cook wants to know which pathogen has the smallest infectious dose, meaning even a tiny amount can make someone sick. Which of these is known for a very low infectious dose?